Pan Fried Chinese Dumplings with Ground Veal
These Chinese Dumplings are easy to make with ground veal and grocery store wonton wrappers.
Servings: 40 dumplings
Cost: $12
Ingredients
- 16 ounces ground veal
- 1 cup chopped mushrooms
- 1 cup shredded cabbage (or slaw mix)
- ¼ cup chopped cilantro
- 2 green onions, finely chopped (only use green parts)
- 2 tablespoons Hoison sauce
- 1 tablespoon soy sauce, plus extra for serving
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 35 to 40 wonton wrappers (see notes)
- 3 to 4 tablespoons olive oil (for pan frying)
Instructions
- In a medium size bowl, mix together veal, mushrooms, cabbage, cilantro, green onions, Hoisin sauce, soy sauce, groundginger, garlic powder, and salt. Mix until well until combined.
- Line wrappers on a large baking sheet. Brush the edges of the wonton wrappers with water. Fill each with a heaping tablespoon then fold and tightly press together. Continue until all filling is used up.
- Heat one to two tablespoons oil in a large skillet. Arrange the dumplings in the pan making sure not to over crowd them. Pan fry them on medium high heat for a minute or two until golden brown. Gently turn them over and pan fry the other side. Turn them back over and add a few spoons of water to the pan. Cover with a lid and let them steam on medium heat until cooked through. Dumplings can be tested with a instant read thermometer and veal should be cooked to 165 degrees.
- Gently remove from the pan and continue cooking all the dumplings.
- Serve with soy sauce or your favorite dipping sauce.
Notes
Packages of wonton wrappers can be found in the produce or Asian section of your grocery store.